1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil-packed sun-dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite-size pieces)
1-1/4 cups grated Parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes. Heat olive oil in a large non-stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add thyme and sun-dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add 1 cup Parmesan cheese to all, sprinkling and stirring to mix. Serve in warm bowls with a fresh dusting of Parmesan cheese.